Weather: 19 degrees, brisk
What I’m listening to: the jingle of the bell on the door of the shop in which I’m sitting, the clanks of tools, the whoosh of cars rushing past outside
My sister and I were walking through the produce aisle looking at all of the glorious fall ingredients, getting recipe inspiration right and left.
She commented on the multicolored seasonal squash selection while I swooned over the jewel-toned pomegranates. Then, our gazes landed almost simultaneously on the gigantic stalks of fresh Brussels sprouts and I gasped. These beautiful Brussels sprouts instantly found their way into my cart, this week’s menu and subsequently became the stars of this post.
To complement the Brussels sprouts, I roasted them with chicken apple sausage, sweet potatoes and onion. I seasoned them generously, then tossed them in extra virgin olive oil and balsamic vinegar — a lovely medley of salty, savory and naturally sweet. While the sausages and roasted autumn vegetables stand well on their own, you can take it all to the next level by topping it with a runny sunny-side-up egg. I would happily eat this for breakfast, lunch or dinner on any chilly fall day.